In pasta

Field Pea Flours in Pasta. Incorporation of non-wheat flours into noodles improves the protein content and quality, but may have an adverse effect on the flavor and texture of the pasta. Hannigan (38) reported that 10% substitution of wheat flour with pea or soy flour resulted in satisfactory quality of Japanese Udon noodles. 

Deoxynivalenol and T-2 toxin levels may be reduced in pasta during boiling as toxins are passed into the cooking water (Scott, 1991). In tortilla production, only 18 to 28% of trichothecene content remained after boiling in a calcium hydroxide solution as part of the tortilla-making process (Abbas et al., 1988). Trichothecenes are unstable in the presence of alkali. 

Alternate Protocol 2 Analysis of P-Glucan in Pasta Products E3.5.6... 

The most common wheat species used in food production is ordinary wheat, also called bread wheat (Triticum aestivum). It is an allohexaploid (AABBDD), in which the genomes were obtained by spontaneous hybridization of T. turgidum (AABB) and Aegilops tauschii (DD) about 10,000 years ago (Vasil, 2007). Other grown wheat species are tetraploidal durum wheat T. durum, used in pasta production and small amounts of hexaploidal spelt T. spelta and tetraploidal T. polonicum (Curtis et al. 2002). 

Kuo, M.I., Gunasekaran, M., lohnson, M., Chen, C. 2001. Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata Mozzarella. J. Dairy Sci. 84, 1950-1958. 

Whey protein concentrate preparation processes based upon heat denaturation to insolubilize and precipitate them from whey have been developed (20). Such whey protein concentrate products are suitable for applications in pasta products (21) due to their insolubility and lack of stickiness. 

The term anabolism refers to the metabolic reactions that use energy and small building blocks to synthesize the complex molecules needed by an organism. After your body has extracted the energy from the starch in pasta, it uses that energy and the amino-acid building blocks produced from the meat proteins to synthesize the specific proteins that allow your muscles to contract, catalyze metabolic reactions, and carry out many other functions in your body. 

Some bonds are more stable than others. The products of the chemical reactions that take place in an alkaline battery, and in our bodies when the chemicals in pasta are converted into other substances, have more stable chemical bonds between their atoms than the reactants do. Therefore, in each case, the potential energy of the products is lower than that of the reactants, and the lost potential energy supplies the energy to move a toy car across the carpet and propel a four-year-old along behind it. 

Bonafaccia, G., Montalbano, S., and Cannavacciuolo, F. 1999. Investigation on solid impurities in pasta samples. Tecnica Molitoria 50, 505-515. 

Simple loading merely involves eating diets rich in pasta, starch, and complex carbohydrate for a few days before the strenuous exertion. It is not clear whether simple loading works. 

Canned flsh in pasta dishes Freshly cooked fish fillets... 

Sequences are submitted to PredictProtein either by sending an E-mail message or by using a Web front end. Several options are available for sequence submission the query sequences can be submitted as single-letter amino acid code or by its SWISS-PROT identifier. In addition, a multiple sequence alignment in PASTA format or as a PIR alignment can also be submitted for secondary structure prediction. 

Compute pI/MW (ExPASy Proteomic tools) is a tool that calculates the isoelectric point and molecular weight of an input sequence. Molecular weights are calculated by the addition of the average isotopic mass of each amino acid in the sequence plus that of one water molecule. The sequence can be furnished by the user in PASTA format, or by... 

Mercier, C., Comparative modifications of starch and starchy products by extrusion cooking and drum-drying, in Pasta and Extrusion Cooked Foods, Mercier, C. and Cantarelli, C., eds., Elsevier Applied Science, London, U.K., 1987, p. 120. 

Remove N-terminal methionine from all sequences in PASTA file... 

Coal tar in pasta leniens 10 % Treatment of dandmff, psoriasis, head lice... 

Woodcock, E.A., Warthesen, J.J., and Labuza, T.P., 1982. Riboflavin photochemical degradation in pasta measured by high performance liquid chromatography. Journal of Food Science. 47 545-555. 

M Riva, L Piazza, A Schiraldi. Starch gelatinization in pasta cooking Differential flux calorimetry investigations. Cereal Chem 68 622-621 (1991). 

To date, only microwave hot-air dryers used principally in flnish drying processes to level-off the moisture content in pasta, crackers or chips, and microwave vacuum dryers custom-made to specific product requirements, are available commercially (Ratti, 2008). Good microwave-assisted drying equipment should have a uniform distribution of the microwave field, provide a movement of the material to be dried, keep the microwave field strength in the drying chamber lower than the dielectric breakdovm strength, and possess an economic dehumidification system. 

The content of egg (more accurately, the yolk) in pasta products or cookies can be calculated af-... 

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